The first summer we spent in this home we discovered a huge everbearing raspberry bush. I was amazed that it survived (and thrived) through the frigid sub-Arctic winters. Yet there it was behind our house. I looked at those juicy berries and knew I had found the perfect opportunity to tweak my recipe for raspberry lemon almond muffins.
In our area (Canada's far north), these berries come into season in mid-to-late August. And lucky for us, we picked almost 12 cups in the course of two afternoons.
While we had fun making everbearing raspberry freezer jam, we had so many raspberries left that we had to flash freeze them on cookie sheets. Next, we bagged them to use through the winter for our favorite baked goods.
I'm not quite sure where this recipe first originated, but I've been using it as a base recipe for over 20 years. Sometimes I use blueberries instead of raspberries. Or sometimes I'll sub in 1 teaspoon of vanilla instead of the ¼ teaspoon of almond.
Related: Cookie Crumb Peach Cobbler
Notes on this Recipe for Raspberry Lemon Almond Muffins
- I use cream of tartar and baking soda now in place of baking powder. I've been baking so long I eyeball it, but I replace every teaspoon of baking powder in a recipe with ½ teaspoon baking soda and ¼ teaspoon cream of tartar.
- If you decide to use cream of tartar and baking soda, make sure you sift the dry ingredients really well. There's nothing yuckier than a bite of cream of tartar (according to my taste-testing daughter).
- Yes, this recipe for raspberry lemon almond muffins does call for quick-cooking oats! Not the traditional old-fashioned oats traditionally used in baking.
- Use buttermilk, milk with a touch of lemon, or milk soured with vinegar for this recipe. I haven't tried it with almond milk, but I think it would result in a heavier muffin. If you find you prefer a more cake-like/lighter muffin, replace the liquid milk with powdered milk in water.
- Another option for those bakers looking for a healthy alternative is to use 1 cup of all-purpose flour and 1 cup of whole wheat flour. Replace the oil with ⅓ cup of applesauce instead.
- Finally, don't thaw your frozen everbearing raspberries before adding them to the muffin batter. They're much easier to work with while frozen.
Recipe
Recipe for Raspberry Lemon Almond Muffins
Equipment
Ingredients
- 1 ½ cups all purpose flour
- ½ cup whole wheat flour
- 1 cup quick cooking oats
- ¾ cups brown sugar
- 1 tablespoon grated lemon rind
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ teaspoon pure almond extract
- 2 tbsps vinegar
- 1 cup plus 2 tbsps almond milk OR oat milk
- 1 cup frozen raspberries
Instructions
- Set oven temperature at 375 degrees F.
- Grease one 12 muffin pan.
- Combine vinegar and milk in a small bowl.
- Whisk all dry ingredients together in a large bowl.
- Combine eggs, vegetable oil, and almond extract.
- Add milk and vinegar mixture to egg mixture.
- Combine.
- Add wet ingredients to dry ingredients.
- Fold in frozen raspberries.
- Mix gently.
- Spoon into muffin cups.
- Bake at 375 degrees for 20 to 25 minutes.
- Cool in muffin pan on a baking rack for five minutes.
- Remove to baking rack, cool completely.
Notes
Another way to enjoy this recipe for raspberry lemon almond muffins is to change it! Use blueberries and orange rind instead. (And you could also check out my new Gluten-Free Blueberry Crisp recipe.) Or strawberries and chocolate chips. Or even orange and cranberries. Experiment until you find just the right flavor combination to suit your family's taste buds.
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Hi Rose - yes, you can use traditional oats but do not use instant (1 minute) oats as they get too mushy. The quick cooking oats I used were the five minutes ones!
Question. If I don't have quick cooking oats can I substitute traditional ones or something else?
Just made these are they're delicious! I used fresh raspberries, a new favorite muffin recipe!
Subbed in blueberries instead of raspberries since that's what I had on hand, and they turned out fantastic! They also freeze beautifully and make for a quick and nutritious breakfast on busy mornings.
Hi Pat - I haven't tried this. However, if you do use dried raspberries, I would rehydrate them in water BEFORE proceeding with the recipe. Then you can just follow the measurements as written.
How do you think home-made, whole, freeze-dried raspberries would work in this recipe? I did not weigh them before & after freeze drying them, so I'm not sure how much extra liquid I should add to recipe, if any.
Just baked these muffins, and they're fantastic! The oats add a great texture, while the raspberries had just the right sweetness. Perfect for breakfast, love it with my tea. Also great as a snack!
I just pinned your awesome post to our Features board. Your post was featured on Full Plate Thursday,540 and thanks so much for sharing your talent with us! Come back to see us real soon.
Miz Helen
Those sound delicious! How lucky to have found a raspberry bush nearby to enjoy. Pinned
These look and sound delicious! Stopping by from the Snickerdoodle Create and Bake party - I'd love you to stop by our party, What's for Dinner, and share this beauty!!
Love lemon, love raspberries! These look delicious.
These sound amazing! Thank you for sharing this with us at the Homestead blog Hop, your post has been chosen as one of our features this week! Congratulations!